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Tri-Color Quinoa, Summer Berries, Roasted Beets & Avocado Salad w/ a Honey Lemon Vinaigrette


  • 1 cup red quinoa cooked

  • 1 each fresh red beets

  • 1 tsp canola oil

  • 2-1/2 Tbsp extra virgin olive oil

  • 1 tsp honey

  • 1 Tbsp fresh pressed lime juice

  • 4 cup fresh baby arugula

  • 2 cup fresh baby kale

  • 1 cup fresh blackberries

  • 1 cup fresh raspberries

  • 1 each fresh avocado quartered

  • 2 cup fresh beet greens


  • Prepare red quinoa according to package. Drain, and cool completely. Set aside.

  • Preheat oven to 350F. Rub the outside of beets with oil and roast with beet skin on for 30-45 minutes. Remove from oven and allow to cool enough to handle. Peel the skin and slice.

  • Combine honey, lime juice and olive oil for vinaigrette.

  • Wash, dry and roughly chop the beet greens and kale. Combine the arugula, beet greens and baby kale. Wash and dry berries.

  • Place arugula and kale mixture in each bowl. Top with 1/4 cup quinoa, 1/4 each avocado, 1/4 each beet, and 1/2 cup berries. Drizzle with 1 Tbsp of dressing.

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